DEEP SEA - BOTTOM FISH

1. 1scallion 2. 1?2cup pecans 3. 2tablespoons breadcrumbs 4. 1?4cup flour 5. 1teaspoon salt 6. 1?2teaspoon pepper 7. 1egg 8. 1tablespoon milk 9. 4opakapaka fillets (red snapper) 10. 2tablespoons oil

1. Mix flour, salt and pepper. 2. Mix milk and egg. 3. Mince scallions and pecans and mix with crumbs. 4. All three of these mixtures should be on separate flat dishes. 5. Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture. 6. Heat oil. 7. Cook fillets 3 minutes, or until golden. 8. Turn carefully and cook 3 minutes on the other side

• 16ounces fillets, of opakapaka 4 pieces • kosher salt • fresh ground black pepper • olive oil • 5garlic cloves, minced • 2ounces macadamia nuts • 1?4cup parmesan cheese • 1cup fresh basil leaf, washed, stems removed • 1?2cup extra-virgin olive oil • salt and pepper, to taste

1. Heat a saute pan with a tablespoon of olive oil. 2. Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven. 3. In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto. 4. Season with salt and pepper to taste. 5. Remove fillets from oven and coat with pesto. 6. Place under broiler for 1 to 3 minutes. 7. Serve on rice with vegetables of choice.

• 1?3 cup flour • 2 lbs red snapper, cut into 4 pieces • 3 tablespoons butter • 1 tablespoon olive oil • 1 cup white wine • 1 tablespoon lemon juice • 4 tablespoons butter, cold, cut into chunks (4 to 6) • 1?4cup green grape, halved lengthwise • 2 tablespoons flat leaf parsley, chopped

1. Lightly flour fish on both sides. 2. In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil. 3. When butter foams, add fish to pan. 4. Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done. 5. Remove fish from pan; pour out excess butter. 6. Deglaze pan with white wine and lemon juice; reduce liquid by half. 7. Add 3 tablespoons chunked butter; swirl into sauce. 8. Add more cold butter as needed until saucy. 9. Add grapes, then parsley, and pour the sauce over the fish. 10. Variations:. 11. You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.